Sugar Cane Broth
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. DETERMINAÇÃO RÁPIDA E AUTOMÁTICA DE AÇÚCARES REDUTORES EM CALDO DE CANA-DE-AÇÚCAR / RAPID DETERMINATION OF REDUCING SUGARS IN, AUTOMATIC AND BROTH OF SUGAR CANE
Os monossacarídeos (glicose e frutose) presentes na cana-de-açúcar são açúcares redutores por possuírem grupo carbonílico livres, capazes de se oxidarem na presença de agentes oxidantes. Os métodos analíticos clássicos (Lane-Eynon, Benedict, complexométrica-EDTA, Luff-Schoorl, Musson-Walker, Somogyi-Nelson) baseiam-se na redução de íons cobre
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/05/2012
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2. Otimização da Produção e Caracterização de Goma Xantana Empregando Caldo de Cana
Xanthan gum production and its structural characterization under the conditions optimized by experimental design were the main objectives of this study. Several reports point to the sugar cane broth as an excellent raw material for the production of fermentable media, under the microbial species different action (bacteria, yeasts, fungi) in the products bios
Publicado em: 2009
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3. Bioaccumulation of aluminium and its effects on toxic alcoholic fermentation in industries strains of Saccharomyces cerevisiae / Bioacúmulo de alumínio e seus efeitos tóxicos na fermentação alcoólica em linhagens industriais de Saccharomyces cerevisiae
This study aimed to assess the effect of aluminium on the alcoholic fermentation using different strains of industrial yeasts (CAT-1, BG-1, PE-2, Fleischmann and wild yeast colonies isolated from production of alcohol fuel called C1, C5 , C6, C8, C10 and C11) in different concentrations of aluminium and also examine the accumulation of metal in yeast during
Publicado em: 2009
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4. Heat treatment in sugar cane broth to rise bacterias contaminats Lactobacillus in the ethanol production and eficciency on alternative of treatment of yeast / Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol
Na produção do etanol a etapa mais importante e crítica é a fermentação, por isso, há necessidade de focar a atenção ao processo e contaminações. Os contaminantes bacterianos de maior presença nessa etapa são os Lactobacillus. Com essa preocupação os objetivos deste trabalho são mostrar alternativas a redução desses contaminantes sendo eles
Publicado em: 2009
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5. Aplicação da metodologia de planejamento fatorial e análise de superfícies de resposta para otimização da fermentação alcoólica
In the present work, the influence of the amount of nitrogen and phosphorus and degrees Brix on the yield and productivity of alcoholic fermentation has been evaluated. The methodology used was factorial design and response surface analysis. Within the range studied only for phosphorus a statistically significant effect was observed. The broth of sugar cane
Química Nova. Publicado em: 2008
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6. Efeito protetor do magnésio no choque térmico e estresse pelo etanol em leveduras Saccharomyces cerevisiae / Protective effect of Magnesium in yeast Saccharomyces cerevisiae under heat shock and ethanolic stress
The aim of this study was to investigate the protective effect of the ion magnesium in cells of Saccharomyces cerevisiae under thermal and ethanolic stresses. In the industrial process of fermentation the yeasts might be submitted either to thermal stress, originated from the heat produced by fermentation, or to ethanol stress, originated from the damages ef
Publicado em: 2007
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7. Hidrolases e fenoloxidases de microrganismos como marcadores para seleção de biosuplementadores e avaliação do tratamento sobre efluentes sucroalcooleiros
Due to the current and future problematic of the maintenance of the hydric resources, the reuse of waters after previous treatment has been a strategy in the management of aquifers. The bioaugmentation is one of the techniques of purification of effluents and, because of this, studies were carried out in lagoons from the station of treatment of effluents (ST
Publicado em: 2007
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8. ÃLCOOIS, ÃSTERES E ALDEÃDOS PRODUZIDOS POR DIFERENTES ISOLADOS DE Saccharomyces cerevisiae. / ALCOHOLS, ESTERS AND ALDEHYDES PRODUCED BY DIFFERENT Saccharomyces cerevisiae ISOLATES.
In Brazil, there are few studies on the quality of sugar cane aguardente, but due the demands of the external market, product quality become an important aspect of the production chain. Generally, all stages of the distilled beverage preparation can influence flavor development. The objective of this study was to evaluate by GC the production of some seconda
Publicado em: 2006
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9. Production of aguardente of sugar cane of açucar for immobilized cells. / Produção de aguardente de cana de açucar por celulas imobilizadas.
Besides the economical and social importance of Brasilian sugar cane spirit, there aren t many studies about its production methods. The increasing demand of this product by internal and external markets leads to an increased attention to its quality. The Brasilian sugar cane spirit is very appreciated by its characteristic aroma and flavor, as a consequence
Publicado em: 2004
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10. Evaluation of process of broth industrialization of sugar cane of sugar (Sacharum ssp) for wadding hot and the aseptic system. / Avaliação de processo de industrialização de caldo de cana de açucar (Sacharum ssp) por enchimento a quente e sistema asseptico.
Caldo de cana (Sacharum ssp) foi submetido a dois processamentos térmicos a fim de se obter um produto estável à temperatura ambiente, acondicionado em garrafa de vidro. Quatro variedades de cana-de-açúcar foram testadas quanto à aceitabilidade sensorial, a saber: IAC86-2480; IAC 91-2195; RB72-454 e SP81-3250. A variedade RB72-454 foi a mais aceita ent
Publicado em: 2004
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11. Seleção de linhagens produtoras de goma isoladas da cana-de-açucar
The aim of this work was to isolate and select potentia1ly gum producing strains present in sugar cane. Guns are biopolymers carne 1Tom vegetal (e.g., guar gurn, carragen gum) or microbian (e.g., xantan gum, dextran gum) source. Dextran producing bacteria are 1Tequently found in damaged sugar cane. Dextran is a biopolymer that consists of a-Dglucose monomeri
Publicado em: 2003
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12. Produção de Lactobacillus plantarum em melaço de cana-de-açúcar
Comparative studies of Lactobacillus plantarum were carried out in MRS broth (control) and in 3% (w/v) sugar cane blackstrap molasses enriched as follows: 0.5% yeast extract, 0.5% ammonium citrate and 0.5% sodium acetate (Medium 1) and 0.5% yeast extract, 0.5% ammonium citrate, 0.5% sodium acetate, 0.5% ammonium phosphate, 0.2% ammonium citrate, 0.1% Tween 8
Brazilian Archives of Biology and Technology. Publicado em: 2000